Vegan Curry Coconut Vegetable Stew

1 bunch of kale cut into strips (I used the stems too, but feel free to discard if you don’t like the stems)

4 good sized red potatoes (around 2 1/2-3 cups, give or take) diced

1 bell pepper (I used 1/2 of a yellow and 1/2 of a green bell pepper)

2 cups cooked chickpeas (garbanzo beans)

14oz can of light coconut milk

3 cups of vegetable broth

28oz can of crushed tomatoes (important to use crushed tomatoes here, not diced!)

1 Tablespoon of Earth Balance or other vegan butter

a teaspoon or two of olive oil

1 Tablespoon curry powder

1/2 Tablespoon of brown sugar

1/2 teaspoon cayenne

dash of cumin

dash of turmeric

salt and pepper to taste

Ingredients:

Heat the vegan butter and olive oil in a large saute pan with the onion and shallot. Saute the onion and shallot for a couple of minutes until the vegetables begin to smell fragrant and look a little translucent. Add the potatoes, garlic, curry powder, cayenne, cumin, turmeric, and a little salt to the pan. Stir this potato mixture around and cook for a few minutes.

Pour the potato onion mixture into a large crock-pot. Add vegetable broth, coconut milk, crushed tomatoes, brown sugar, pepper, and 1/2 cup of water to the crock-pot. Give the stew a good stir and cover on high for 4 hours. Taste before serving and add more salt and cayenne if desired.